Kickn Quesadillas
Get ready to spice up your mealtime with these irresistible Kickn Quesadillas! Bursting with bold flavors, this recipe combines tender shredded chicken, melty Mexican blend cheese, and a medley of vibrant veggies like red bell peppers and jalapeños for a hint of heat. The filling is perfectly seasoned with smoky paprika, cumin, and garlic powder, creating an explosion of Tex-Mex goodness in every bite. Quick and easy to prepare in just 25 minutes, these golden, crisp quesadillas are ideal for busy weeknights, game-day snacks, or anytime you crave comfort food with a kick. Serve them piping hot with tangy sour cream and zesty salsa for a crowd-pleasing dish that packs a punch. Perfect for satisfying hungry appetites, these flavorful quesadillas are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup cooked chicken breast, shredded
- 1 piece jalapeño, finely chopped
- 0.5 cup red bell pepper, diced
- 0.5 cup black beans, rinsed and drained
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 tablespoon butter
- 0.5 cup sour cream (for serving)
- 0.5 cup salsa (for serving)
Instructions
In a small bowl, mix the smoked paprika, ground cumin, and garlic powder. Set aside.
Heat a skillet over medium heat and melt the butter. Add the diced red bell pepper and chopped jalapeño, sautéing for 2-3 minutes until softened.
Add the shredded chicken, black beans, and spice mix to the skillet. Stir well to combine and heat through for 2-3 minutes. Remove from heat and stir in the chopped cilantro.
Lay one tortilla flat, and sprinkle 1/4 cup of cheese evenly over one half of the tortilla.
Spread 1/4 of the chicken and veggie filling over the cheese layer. Sprinkle another 1/4 cup of cheese on top of the filling.
Fold the tortilla in half to cover the filling. Repeat with the remaining tortillas and filling.
Heat a clean, dry skillet over medium heat. Place one folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese has melted.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes before slicing into wedges. Repeat with the remaining quesadillas.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 529 mg | 41% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
